Choose a soft, crumbly, fresh goat cheese with a hint of citrus to highlight the onion-like leeks and earthy asparagus in this dish. The freshest whole-milk ricotta available will provide these eggy mouthfuls with the creamiest, lightest texture.

Had 8 people over for holidays - easy to make and was enjoyed by all - doubled receipt to accommodate everyone - delicate and delicious - great combination!!!

Pros: Quick, Impressive, Will Make Again

Cons: Yield

Review 2 for Baked Asparagus, Leek and Goat Cheese Bites

4out of5

TeflonRon

,Rolling Hills

,CA

December 28, 2012

Ability level:Intermediate

Cooks for:3 to 5 people

Cooks:Once a week

Would You Recommend? Yes

+2points

2of2found this review helpful.

Share this Review:

Thank you! You have successfully submitted a comment for this review.

Tasty with Room for Improvement

December 28, 2012

People loved these, but I agree with several other reviewers' sentiments. First, double the recipe - these mini muffin pans all have twenty-four cups but the recipe is for twelve portions. Second, the low temperature created more of a soft quiche texture than the crispy appearance of the bites as depicted in the photograph. Finally, seasoning is necessary and the cheese can be increased and/or changed - feta sounds very good.

I look forward to experimenting more with this recipe, but all in all it provides an excellent framework for a tasty hors d'oeuvre.

Pros: Appearance, Impressive, Will Make Again

Cons: Yield

Review 3 for Baked Asparagus, Leek and Goat Cheese Bites

3out of5

MonicaHG

,San Antonio

,TX

January 8, 2012

Ability level:Intermediate

Cooks for:3 to 5 people

Cooks:Every day

Would You Recommend? Yes

+3points

3of3found this review helpful.

Share this Review:

Thank you! You have successfully submitted a comment for this review.

Recommend with tweeking

January 8, 2012

Very easy and relatively quick. However, your first clue that something in the recipe is wrong should be that there are no seasonings. At LEAST salt and pepper are needed. It is very bland as is. You may also think about changing the cheese because the goat cheese gets lost. You don't taste it at all. The previous reviewer was correct - temperature needs to be increased. I think to 375. This is basically a quiche base and should be treated as much. Next time (if I make this again) I will put into filo cups.